Inspired by the lemon meringue doghnut I got recently these are what dreams are made of. If I had to choose a dessert island food I'd definitely be torn between lemon meringue pie and doghnuts so this is where the creation of this came about. why choose when you can have both! I'm not so sure where my obsession for lemon meringue came from but I always remember my Gran making the most amazing lemon meringue when I was younger, so I'm going to just blame her! Don't be turned off, these may look a little tricky but they're actually pretty easy.
Makes 12 mini doghnuts
For the doghnuts:
250g strong flour
1 x 7g sachet fast action dried yeast
1 tbsp sugar
sunflower oil for frying
For the lemon curd:
3 eggs and 2 egg yolks
100g caster sugar
For the swiss meringue:
2 egg whites
100g caster sugar
Place the milk and butter in a small pan over a medium heat and warm through, do not allow this to boil or overheat or it will kill the yeast. Place the flour, yeast, salt and sugar in the bowl of a stand alone mixer and turn on a medium speed, slowly pour in the milk mix and then allow the mixture to come together. Beat on medium/high for 6-10 minutes to allow the gluten to develop. transfer to a lightly oiled boil, cover with cling film and leave in a warm place to prove for 45 minutes.
While this is proving make your lemon curd. place the lemon zest and juice in a small saucepan along with the eggs and sugar. whisk until combined then continue whisking over a low heat until it thicken slightly, be patient, it needs to be done over a low heat to stop it curdling. Once thickened sieve to remove any lumps and stir through the butter until melted and smooth. place in the fridge and allow to fully cool and thicken.
once it has proven, knock back and weigh out 12 equal sized pieces, shape into balls and place on a large baking tray dusted with flour, cover with a tea towel and leave for another 20-25 minutes until risen in size.
When the second prove is almost up place the oil in a medium saucepan over a high heat and bring up to 160celcius or so if you place in a piece of bread it crisps up and turns golden within 30 seconds, if so it is ready to use. Gently place the dough balls into the oil, a couple at a time, still allowing space in the pan, cook for 2 minutes each side or until golden. transfer to a tray lined with kitchen paper using a slotted spoon and leave to cool.
To make the swiss meringue place a saucepan, a third filled with water over a medium/high heat. place the egg whites and sugar in a pyrex bowl and put this on top of the saucepan. using a spatula, stirring occasionally heat the egg and sugar mixture to 70 celcius on a sugar thermometer, this takes a little while (almost 10 minutes) so just be patient, it will get there. Once it has come up to temperature pour into the bowl of a stand alone mixer fitter with a whisk attachment, whisk until stiff peaks form and it has cooled slightly this will take 8-10 minutes. Once it has whisked use immediately.
pierce a hole in the top of each doghnut, using a piping bag with nozzle pipe some of the lemon curd into each doghnut and top with some of the meringue, spreading it out across the top, blow torch until golden and then dig in!
Tip:make sure your doghnuts are cooled before you try put any lemon curd in them as if not this will soften the lemon curd. You can use a shop bought lemon curd to save a step!